Preheat the oven to 325 degrees F and coat a 6-inch cast iron skillet with non-stick spray.
Place the sugar, cocoa, and salt in a small mixing bowl and whisk to combine.
Stir in the melted butter, followed by the egg. Once the egg has been fully incorporated, stir in the flour and vanilla extract. Fold in the chocolate chips and transfer the batter to the prepared skillet.
Bake for 28-33 minutes, or until the edges are set. The center toothpick test may not come out clean, but it will continue to cook when removed from the oven. Cool for 20 minutes, top with ice cream and enjoy!
Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4 wedges.
Place potatoes in a very large bowl of water with about 2 cups of ice cubes. Let them stand for 30 min. then pat dry with paper towels.
While the wedges soak, in a small bowl, mix the rosemary into the olive oil and set aside.
Remove the wedges from the ice water, pat dry, and place them in a large ziploc bag.
In another small bowl, combine the salt, garlic powder, paprika, and black pepper. Stir, then pour over the wedges. Close the bag and shake until evenly distributed.
Next, add the olive oil mixture to the bag and toss until potatoes are coated.
Line two baking sheets with parchment paper. Place potatoes on the lined sheets and bake at 450˚F for 30-35 min, flipping midway through, until the potatoes are browned and crispy.
